versión On-line ISSN 1852-7337
Dietary guidelines are important tools that food policies of countries have, as they help people select foods and recommended servings. Objective: To establish guidelines for the Ovo-Lacto Vegetarian (OLV) meal plan for healthy adults so as to determine the right consumption servings per food group. Materials and Methods: Descriptive study with data processing. A literature review of the critical nutrient: non-heme iron (Fe) was carried out, as well as reviews on national recommendations of energy and servings in accordance with the CAA (Argentine Food Code) and food guides of the Argentine population and international vegetarian food guides and charts. The total energy value (TEV) considered was 2000 and 2200 kcal for women and 2900 kcal for men. To determine the adequacy of nutrition recommendations the position of the American Dietetic Association (ADA) was used as reference for the iron in the diet of vegetarians and the Institute of Medicine was used as reference for the other nutrients. The nutritional computer system "4-LAWS" was used for the analysis of meal plans, calculation of % of nutrient adequacy and protein digestibility corrected amino acid score (PDCAAS). Results: 6 food groups were suggested: vegetables & cereals and cereal products, vegetables and fruits, dairy and eggs, nuts and dried fruits, oils and seeds, sugar and sweets. Tables and servings recommendations per food group were developed. Conclusions: Guides, charts and track of daily consumption servings are useful tools to target and monitor the quality of OLV food, and they contribute to advise the community.
Palabras clave : Functional foods; Recommendation; Knowledge; Dietitians; Education; Advising.